Line a mini muffin tray with 12 mini muffin cases. Make a little room in the freezer for the tray’s impending arrival.
Melt the chocolate bain marie style. This is important rather than microwaving it, as there’s a few steps involved here, and I’ll help you keep the chocolate at the right consistency and avoid it from burning. Start by breaking the chocolate into small pieces and then place it into a heatproof bowl. Sit over a small stovepot of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. The bowl and water in the stovetop shouldn’t touch - but the heat that comes up will melt the chocolate! Once melted, turn off heat.
Bring muffin tray over to the melted chocolate. Drizzle 1 tsp of melted chocolate into each mini muffin case. As soon as it’s in, quickly rotate the case in your hand so the chocolate goes about ¼ of the way up the side of the case, or as high as you can get it. This will help form a shell, with is important to ensuring these turn out to be pb and jelly cups, not sandwiches!
Place the tray in the freeze - the shells will take just a few minutes to harden.
Once the shells have hardened, remove from the freezer and add ½ tsp of peanut butter into the middle of each case. If it’s a bit runny, it’ll spread - but the case you’ve made should keep it contained! Follow this with ½ tsp raspberry jam into each.
Add 2 tsp of the remaining melted chocolate into each, or distribute evenly. The peanut butter and jam should be well covered.
Place in the freezer for two minutes to semi-set. Remove and sprinkle overtop a really decent pinch of salt. Place back in the freezer to harden for another ten or so minutes.